What Steve Eats

  • Recipe Index
  • Spring
  • Drinks
  • Comfort Foods
  • Work With Me
  • About
menu icon
go to homepage
  • Recipe Index
  • Spring
  • Drinks
  • Comfort Foods
  • Work With Me
  • About
search icon
Homepage link
  • Recipe Index
  • Spring
  • Drinks
  • Comfort Foods
  • Work With Me
  • About
×
  • plate of chorizo and peans over mashed potatoes
    Beans and Chorizo with Spinach
  • slices of toast with halloumi, jam, and pears
    Halloumi Toast with Jam and Honey Butter
  • a tray of chocolate chip oatmeal maple cookies
    Salted Maple Oatmeal Chocolate Chip Cookies
  • brownies on parchment with knife and cherries
    Brownies with Cherry Pie Filling
  • a glass of negroni with smoke
    Smoked Negroni
  • rosemary parmesan bread sliced on a cutting board
    Rosemary Parmesan Bread
  • bowls of potato and mushroom soup
    Potato and Mushroom Soup
  • dish of roasted onions with balsamic glaze
    Roasted Balsamic Onions
  • a bowl of mashed beets with butter and thyme
    Mashed Beets
  • plates of tiramisu topped with cherries
    Cherry Tiramisu
  • peppermint mocha martini with lights
    Peppermint Mocha Martini
  • mug of amaretto latte with almonds and whipped cream
    Amaretto Latte
Home » Brunch

Orange Ricotta Matzah Brei

Last updated: Jun 2, 2023 | Published: Apr 18, 2016

Jump to Recipe·Leave a Review

A matzah brei recipe that transforms the unleavened Jewish flatbread into a light eggy dish flavored with orange zest, cardamom, and creamy ricotta.

matzah brei on plates

It’s Passover, the most celebrated of the Jewish holidays. Passover is an eight-day observance that occurs each spring. It acknowledges the Israelites’ freedom from the ancient Egyptians. Even most of us Gentiles know that with Passover comes specific dietary rituals. Yet I have to say that although I’ve enjoyed Passover dinners with friends, I didn't know the reasoning for the rituals or the big fuss about matzah.

As the story goes, the Israelites left Egypt in such a hurry that they didn’t have time for their bread to rise. So they had to eat it unleavened. That's why starting at noon on the day before Passover, and for the next eight days, Jews are not to have any leavened or fermented grains.

Known as chametz, this includes wheat, barley, rye, oats, and spelt. Not only does this include cakes and cookies, but most alcoholic beverages as well. And to be safe – about all processed foods. More so, according to custom, a Jew must also remove any chametz from their home during this time. Most eat it before Passover or give it away, but there is also mention of burning one’s supply.

WHAT’S MATZAH?

Luckily, they can eat matzah (also spelled “matzo” and “matza”), a type of unleavened bread, in place of chametz. It plays an important role in the first two nights of Passover when dinners called Seders occur. The Seder is a 15-step ritual dinner that involves bitter herbs, onion or potato dipped in saltwater, four cups of wine, and plenty of matzahs.

Matzah is commonly available in grocery stores. In fact, I discovered quite the selection when I took a look for myself. There was gluten-free, whole wheat, egg, thin, thick, everything (like the bagel), and a few others. Yet, it’s the simple flour and water kind that’s permitted for Seder. Egg matzah is sometimes allowed, as is the gluten-free version if you have an intolerance. For the traditional, the flour must come from wheat, barley, spelt, rye or oat.

WHAT DO YOU DO WITH MATZAH?

I took home a box of whole wheat and one of the thin tea styles. But I haven’t read about anyone eating matzah while sipping tea. I wasn’t expecting much. Both were crisp and tasted like a thin, unsalted cracker. I have to say they tasted better than I expected. Matzo Ball Soup, made with ground-up matzah, is well known, but I was curious about other ideas for using them.

Many people stock up on matzah this time of year, and after the holiday passes (pun intended), I’ve seen shelves full of the boxes – including what looks like lifetime supply packs – quickly go on sale. The good news is that in theory, a box of matzah can last forever. But why wait?

Making Matzah Brei

As a Jewish friend informed me, one of the favorite uses for matzah is in a dish known as Matzah Brei. It’s matzah that is cooked and pan-fried with eggs. It’s so simple to make and tastes kind of like French toast crossed with an omelet. You can go savory or sweet.

Of course, I went with a sweet option, adding orange zest and juice, creamy ricotta cheese, and cardamom. I think you'll appreciate how a boring cracker transforms into the beloved matzah brei, perfect for a sweet dessert or the star of a springtime brunch.

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Orange Ricotta Matzah Brei


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Steve
  • Total Time: 30 minutes
  • Yield: 4 1x
Print Recipe
Pin Recipe

Description

A matzah recipe that transforms the unleavened Jewish flatbread into a light eggy dish flavored with orange zest, cardamom, and creamy ricotta.


Ingredients

Scale
  • 4 matzahs, any kind
  • ½ cup milk
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon ground cardamom
  • 3 tablespoons sugar
  • 1 orange, zested and juiced
  • ½ cup ricotta cheese
  • 2 tablespoons butter

Instructions

Roughly break each matzah into several pieces. In a shallow dish, pour the milk over the matzah, tossing occasionally. 

In a separate bowl, whisk the eggs, vanilla, cardamom, sugar, orange zest and ricotta. After 10 minutes or once the matzahs have softened, drain out any remaining milk from the matzah and toss with the egg mixture.

Melt the butter in a medium sized pan over medium heat, then add the matzah batter. Cook, covered, over low heat for about 10 minutes. Remove the cover and cook another couple of minutes until entirely set. 

Remove from heat, sprinkle with the orange juice and slice. It’s best served immediately.

Notes

Be careful that your heat isn't too high and you don't wander too far as it cooks, as the mixture can burn easily. Just keep an eye and nose on things and you'll be fine.

  • Prep Time: 15
  • Cook Time: 15
  • Category: Brunch
  • Cuisine: Jewish

Did you make this recipe?

Leave a comment below and share your thoughts!

Comments

No Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hey, I'm Steve

Here you'll discover delicious recipes featuring fresh, whole foods inspired by my garden and local New England farms and producers.

About Me

Spring Eats

  • a serving plate full of muffins with apples
    Apple Rhubarb Muffins

  • a bowl of cream cheese with dill, bagels, and crackers
    Dill Cream Cheese Spread

  • large plate of arugula spinach salad with chicken and dressing on side
    Arugula and Spinach Salad with Grilled Chicken

  • cake with icing on a cutting board
    Date Carrot Cake

  • plates of asparagus and tempeh
    Orange Pan Fried Tempeh with Aspargus

  • glasses of rhubarb gin cocktail with a bottle of rhubarb juice
    Ginger Rhubarb Gin Cocktail

  • jars of date overnight oats
    Cinnamon Overnight Oats with Dates

  • Vietnamese spring rolls on a cutting board
    Tofu Spring Rolls

  • glass of matcha latte with matcha powder
    Frozen Matcha Latte

  • a plate of pancake balls topped with powdered sugar
    Danish Aebleskiver Pancake Balls

Footer

  • About
  • Recipe Index
  • Privacy Policy
  • ↑ back to top

Copyright © 2025 What Steve Eats